True Lemon and Lime Ceviche
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Description
This no-cook classic from Latin America is easy to prepare, low in fat and very tasty!Ingredients
5 packets of True Lime
1/2 tsp salt
1/2 tsp sugar
Black pepper to taste
1 tbsp cilantro, fresh or dried (if you have to use dried, home-dried from fresh is best)
1 plastic bag
1 piece of fish, fresh or frozen, preferably a mild white fish like tilapia, haddock, or sea bass
5/8 cup of water
Add chopped onion, tomatoes, and/or garlic to taste if you want
Directions
- Thaw fish if needed by putting it in your sink with some warm water.
- Take fresh or thawed fish and cut it up into little tiny pieces. Put the fish and 5/8 cup water in the bag. (If you're not sure how much 5/8 cup of water is, it's about a third of a coffee mug's worth. You don't have to be perfectly precise with this. It's also a full to the brim shot glass.)
- Throw everything in the plastic bag and toss around.
- Let this sit for a couple of hours in the refrigerator. The dish is done when the fish has turned white as if cooked. Put it in the serving vessel of your choice and enjoy!
Notes
Submitted by Christopher S. Penn
If you travel, this is a fantastic take along recipe! Everything except the fish and water can be put in the plastic bag and packed in your luggage. That said, you might occasionally get some questions from security, but it's okay to let them sniff the contents. The salt, pepper, and sugar you can probably source on site, along with a plastic knife.
When you get to your destination, find your local grocery store and hit the frozen fish section. Buy your fish frozen, because for this application, you want fish as germ-free as possible, and deeply frozen fish is less likely to have nasties than the fish counter. The citrus juice will kill off most germs, but not as thoroughly as applying heat, so the fewer you start with, the better.
Ceviche is easy to prepare, requires no heat, and is really tasty. Try it sometime!
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